Multifunctional health-care diglyceride composite edible oil and preparation method thereof

Abstract

The invention discloses multifunctional health-care diglyceride composite edible oil and a preparation method thereof, and relates to the technical field of health-care food. The multifunctional health-care diglyceride composite edible oil is prepared from the following raw materials in parts by weight: 40 to 60 parts of diglyceride oil, 15 to 25 parts of modified rice bran oil, 10 to 20 parts of modified purple perilla seed oil, 5 to 10 parts of tea seed oil, 3 to 8 parts of linseed oil, 0.1 to 0.5 part of vitamin E, 0.5 to 1.5 parts of phytosterol and 0.05 to 0.2 part of potassium citrate. According to the multifunctional health-care diglyceride composite edible oil disclosed by the invention, the high-content diglyceride oil is used as a core, high-quality grease such as the modified rice bran oil and the perilla seed oil and various nutritional ingredients are matched, and through precise modification and scientific compounding, the multifunctional health-care diglyceride composite edible oil has rich health-care effects and excellent quality, the preparation process is standard, uniform dispersion of all the ingredients can be guaranteed, and the impurity residue is low; the stability is good, and eating is healthier.

Description

Technical Field

[0001] This invention relates to the field of health food technology, specifically to a multifunctional health-promoting diglyceride compound edible oil and its preparation method. Background Technology

[0002] With the increasing health awareness of the public, consumers' demand for cooking oil has shifted from simply meeting cooking needs to multifunctional products that also possess nutritional, health-promoting, and safety attributes. Traditional cooking oils are mostly composed of triglycerides, and long-term excessive intake can easily lead to fat accumulation, increasing the risk of chronic diseases such as obesity and hyperlipidemia, making them difficult to align with modern healthy eating concepts.

[0003] Currently, although health-promoting oil products containing diglycerides have appeared on the market, most suffer from problems such as simple formulas and limited functions. While ordinary diglyceride oils can reduce fat deposition, they are insufficient in terms of the balance of unsaturated fatty acids and oil stability. Single vegetable oils such as rice bran oil and perilla seed oil, although rich in vitamins, unsaturated fatty acids and other nutrients, have defects such as poor oxidative stability, low nutrient absorption rate and easy flavor deterioration in their original state, which limit their application in health-promoting edible oils.

[0004] Meanwhile, existing compound edible oils are mostly prepared using simple mixing processes, resulting in poor compatibility between oil components and problems such as layering and sedimentation. Furthermore, functional components such as vitamin E and phytosterols are unevenly dispersed, affecting product quality and health benefits. In addition, some products suffer from insufficient raw material purity, excessive impurities during processing, and loss of nutrients, further hindering the market promotion and application of health-promoting edible oils.

[0005] Against this backdrop, the development of a scientifically formulated, nutritionally balanced, highly stable, and health-promoting compound edible oil has become an urgent industry need. By specifically modifying vegetable oils and optimizing their nutritional composition, combined with advanced compound preparation processes, synergistic effects among the components can be achieved. This approach not only addresses the inherent shortcomings of traditional oils but also meets consumers' diverse health and wellness needs, possessing significant market value and application prospects. Summary of the Invention

[0006] To address the shortcomings of existing technologies, this invention provides a multifunctional health-promoting diglyceride compound edible oil and its preparation method, solving the problems of poor stability, low component absorption rate, easy stratification and sedimentation, and nutrient loss in existing edible oils.

[0007] To achieve the above objectives, the present invention provides the following technical solution: A multifunctional health-promoting diglyceride compound edible oil, comprising the following ingredients by weight: 40-60 parts diglyceride oil, 15-25 parts modified rice bran oil, 10-20 parts modified perilla seed oil, 5-10 parts tea seed oil, 3-8 parts flaxseed oil, 0.1-0.5 parts vitamin E, 0.5-1.5 parts phytosterols, and 0.05-0.2 parts potassium citrate.

[0008] Furthermore, the diglyceride oil has a diglyceride content of ≥90% to ensure the fat deposition inhibition effect; and it is prepared from plant-derived oils through enzymatic transesterification reaction. The plant-derived oils are selected from one or more of soybean oil, rapeseed oil, and peanut oil. The lipase used in the enzymatic transesterification reaction is immobilized Candida lipase, the reaction temperature is controlled at 40-45℃, and the reaction time is 6-8h.

[0009] Furthermore, the tea seed oil has an unsaturated fatty acid content of ≥92%, including oleic acid of 65-75% and linoleic acid of 10-15%, with an acid value ≤0.8mgKOH / g; the flaxseed oil has an α-linolenic acid content of ≥55% and a peroxide value ≤5mmol / kg, and both undergo a four-stage refining process: degumming, deacidification, decolorization, and deodorization. The high proportion of unsaturated fatty acids and α-linolenic acid meets the human body's essential fatty acid requirements; the low acid value and low peroxide value ensure the purity of the oil; the four-stage refining process removes impurities, off-odors, and harmful substances, improving the purity, flavor, and stability of the oil, and reducing the risk of oxidative spoilage.

[0010] Furthermore, the modified rice bran oil is prepared using the following specific steps: A1. Preheat rice bran oil to 45-50℃, add medium-chain fatty acid glycerides and n-hexane, stir and mix evenly to form a homogeneous system; add 2-4g of *Rhizopus oryzae* lipase, purge with nitrogen for protection, and react at a constant temperature for 8-10h at a rotation speed of 200-250r / min; after the reaction is completed, remove *Rhizopus oryzae* lipase by plate and frame filtration, and recover n-hexane by vacuum distillation to obtain the first modified rice bran oil; Using Rhizopus oryzae lipase as a catalyst, rice bran oil and medium-chain fatty acid glycerides under nitrogen protection, at 45-50℃ and 200-250 r / min stirring conditions underwent an enzymatic transesterification reaction. The addition of n-hexane constructed a homogeneous reaction system, significantly improving reaction efficiency and uniformity. Simultaneously, the introduction of medium-chain fatty acids reduced oil viscosity and improved its oxidative stability. By optimizing the fatty acid composition of rice bran oil through the introduction of medium-chain fatty acids, and removing enzyme preparations through plate and frame filtration and recovering solvents through vacuum distillation, a first-stage modified rice bran oil with a more rational fatty acid structure, lower impurity residues, and significantly improved compatibility with other oils was obtained.

[0011] A2. The first modified rice bran oil was heated to 55℃, and citric acid was added to adjust the pH of the system to 3.5-4.0. Chitosan was added and stirred until completely dispersed. Then, 30% hydrogen peroxide solution and ascorbic acid were added, and the reaction was carried out under nitrogen protection for 4 hours. After the reaction was completed, the pH was adjusted to neutral with 10% sodium hydroxide solution, anhydrous sodium sulfate was added for dehydration, and the mixture was filtered to obtain the second modified rice bran oil. In an acidic environment of 55℃ and pH 3.5-4.0, chitosan was used as an adsorbent to remove impurities from the system. Moderate oxidative modification of the oil was achieved through the synergistic effect of hydrogen peroxide and ascorbic acid. Nitrogen protection effectively prevented secondary oxidation of the oil during the reaction. Purification was then completed through neutralization, dehydration, and filtration. By adjusting the molecular structure of the oil through oxidation, combined with impurity adsorption and dehydration, the oxidative stability of rice bran oil was significantly improved, the acid value was reduced, and the oil quality and storage performance were improved. This achieved mild oxidation-bleaching of the oil, removing pigments and passivating metal ions with almost no reduction in unsaponifiable matter.

[0012] A3. Mix the second modified rice bran oil with acetone evenly, heat to 55-60℃, slowly add polyphosphoric acid, and stir to dissolve; under nitrogen protection, react at a constant temperature for 5-7 hours; after the reaction, remove acetone by vacuum distillation; add 10% sodium hydroxide solution to the reaction system to adjust the pH to neutral; then add deionized water for washing, stir for 30 minutes, let stand to separate the layers, and centrifuge to remove the aqueous phase; repeat the water washing 2-3 times to ensure that the phosphorus residue is <50mg / kg, and dry the product to constant weight under vacuum of -0.08MPa and temperature of 50-55℃ to obtain modified rice bran oil.

[0013] At 55-60℃, polyphosphoric acid is used to modify the structure of the second-modified rice bran oil. Acetone is used as a solvent to promote the reaction. Nitrogen gas is used to prevent oxidation. After neutralization and multiple water washing to remove phosphorus residues, the water is removed by vacuum drying. Finally, the modified rice bran oil product with phosphorus residue meets the standard, high purity, excellent stability, and is suitable for compound edible oil formulations is obtained.

[0014] Furthermore, the ratio of rice bran oil, medium-chain fatty acid glycerides, n-hexane, and Rhizopus pyruvic lipase in A1 is 100g: 30-40g: 15-20ml: 2-4g.

[0015] Furthermore, the ratio of the first modified rice bran oil, chitosan, hydrogen peroxide solution, and ascorbic acid in A2 is 100g: 5-8g: 0.3-0.5g: 0.2-0.4g.

[0016] Furthermore, the ratio of the second modified rice bran oil, acetone, and polyphosphoric acid in A3 is 100g: 10-15ml: 0.2-0.4g.

[0017] Furthermore, the modified perilla seed oil is prepared using the following specific steps: B1. Add perilla seed oil to a reaction vessel, add sulfonated carbon-based solid acid, stir evenly, and cool in an ice bath to 5-10℃; slowly add a mixture of 85% formic acid and 30% hydrogen peroxide solution, and after the addition is complete, raise the temperature to 30-35℃ and react for 6-8 hours; after the reaction is complete, use plate and frame filtration to completely remove sulfonated carbon-based solid acid, add anhydrous magnesium sulfate to dehydrate, filter, and wash 2-3 times with saturated sodium chloride solution to obtain the first modified perilla seed oil; Using sulfonated carbon-based solid acid as a catalyst, the reaction rate was controlled by ice bath cooling. A mixture of formic acid and hydrogen peroxide was slowly added dropwise to achieve the epoxidation reaction of perilla seed oil. Subsequent steps included dehydration, washing with saturated sodium chloride solution, and filtration to remove the catalyst and impurities. The epoxidation reaction introduces epoxy groups into the oil molecules, significantly improving the oxidative and thermal stability of perilla seed oil. Simultaneously, it removes trace impurities from the native oil, laying the foundation for subsequent modification.

[0018] B2. Mix the first-modified perilla seed oil with deionized water, add sodium carbonate to adjust the pH to 8.5-9.0, heat to 75-80℃, add lysine and glycine, stir until completely dissolved, and react at a constant temperature for 8-10 hours; after the reaction is completed, adjust the pH to neutral with hydrochloric acid, centrifuge to remove the aqueous phase, and dehydrate under vacuum at 60-65℃ to obtain the second-modified perilla seed oil. In an alkaline environment of 75-80℃ and pH 8.5-9.0, lysine and glycine modify the epoxidized perilla seed oil with amino acids, constructing a stable structure through the reaction of amino and epoxy groups. Purification is then achieved through neutralization, centrifugation, and vacuum dehydration. This method optimizes the molecular structure of the oil by utilizing the functional group reactions of amino acids, enhancing the nutritional activity and absorption rate of perilla seed oil, while also improving its compatibility with other raw materials.

[0019] B3. Dissolve β-cyclodextrin in an anhydrous ethanol-deionized water mixture at a volume ratio of 1:3, heat to 50-55℃, and stir until completely dissolved; add Tween 80 and the second modified perilla seed oil, stir at high speed of 800-1000 r / min for 30 min, then cool to 25-30℃ and continue stirring for 2-3 h to form an inclusion complex; after the reaction is complete, refrigerate at 4℃ for 12 h, filter and collect the precipitate, and vacuum dry at 45-50℃ to constant weight to obtain modified perilla seed oil.

[0020] At 50-55℃, β-cyclodextrin is dissolved in a specific ratio of anhydrous ethanol-deionized water mixture. Using Tween 80 as an emulsifier, high-speed stirring promotes the formation of an inclusion complex between β-cyclodextrin and the second-modified perilla seed oil. The mixture is then refrigerated and allowed to stand for curing, followed by vacuum drying for final shaping. This inclusion complex forms a stable composite structure, effectively protecting the active ingredients in the perilla seed oil from degradation, extending shelf life, and further improving its dispersion uniformity and stability in the compound edible oil system.

[0021] Furthermore, the ratio of perilla seed oil, sulfonated carbon-based solid acid, formic acid, and hydrogen peroxide solution in B1 is 100g: 0.4-0.6g: 6-8ml: 10-15ml.

[0022] Furthermore, the ratio of the first modified perilla seed oil, deionized water, lysine, and glycine in B2 is 100g: 20-25ml: 5-7g: 3-5g.

[0023] Furthermore, the ratio of β-cyclodextrin, anhydrous ethanol-deionized water mixture, Tween 80, and second-modified perilla seed oil in B3 is 10-15g: 30-40ml: 1-2g: 100g.

[0024] Furthermore, all the raw materials mentioned are food-grade.

[0025] A method for preparing a multifunctional health-promoting diglyceride compound edible oil specifically includes the following steps: S1. Place the diglyceride oil, tea seed oil, flaxseed oil, modified rice bran oil, and modified perilla seed oil in a constant temperature environment of 60-70℃ for 30 minutes and set aside. Preheating reduces the viscosity of the oils, reduces the resistance to subsequent mixing, promotes the rapid integration of the oil components, and avoids uneven dispersion caused by viscosity differences. S2. Take 40-60 parts of preheated diglyceride oil, 15-25 parts of modified rice bran oil, 10-20 parts of modified perilla seed oil, 5-10 parts of tea seed oil, and 3-8 parts of flaxseed oil, and add them to a vacuum mixing vessel. Under the conditions of vacuum degree -0.08MPa and temperature 55-65℃, use intermittent ultrasonication for 10 minutes followed by 2 minutes of rest, while simultaneously stirring at a speed of 150-200 r / min for 40-60 minutes to ensure that the oil components are initially mixed evenly. The ultrasonic demulsification effect breaks the interfacial tension of the oils, realizes the uniform dispersion of each component, and avoids stratification or agglomeration. S3. The preliminarily mixed oil system is introduced into a high-pressure homogenizer and homogenized twice under the conditions of 20-30MPa pressure and 55-65℃ temperature, with each homogenization time being 10-15min. The homogenized oil is then introduced back into a vacuum mixing tank, maintaining a vacuum degree of -0.08MPa and a temperature of 55-65℃. 0.1-0.5 parts of vitamin E, 0.5-1.5 parts of phytosterols, and 0.05-0.2 parts of potassium citrate are slowly added, and stirring is continued for 20-30min to ensure that the functional components are evenly dispersed in the oil system. S4. Heat the mixed oil system to 70-75℃ and degas it under a vacuum of -0.08MPa for 15-20 minutes to remove trace bubbles. Then filter it through a plate and frame filter with a filtration accuracy of 4μm to remove tiny impurities and incompletely dissolved particles. Cool the filtered compound edible oil to below 30℃ and fill and seal it in a sterile environment to obtain the multifunctional health-promoting diglyceride compound edible oil product.

[0026] This invention provides a multifunctional health-promoting diglyceride compound edible oil and its preparation method, which has the following beneficial effects: 1. This invention constructs a comprehensive and synergistic compound system by precisely blending various high-quality oils and functional ingredients. The core ingredient, diglyceride oil, reduces fat deposition. Combined with tea seed oil (≥92% unsaturated fatty acid content) and flaxseed oil (≥55% α-linolenic acid content), it achieves a balanced ratio of saturated and unsaturated fatty acids, meeting the body's needs for essential fatty acids. Simultaneously, added vitamin E and phytosterols exert antioxidant and lipid-regulating effects, while potassium citrate optimizes the acid-base balance of the oils. These components complement each other, not only enhancing the product's nutritional value but also achieving comprehensive health benefits that are difficult to achieve with a single oil, thus meeting the diverse nutritional needs of modern healthy diets.

[0027] 2. To address the shortcomings of poor oxidative stability and easy loss of nutrients in virgin rice bran oil and perilla seed oil, this invention employs a multi-step modification process to optimize and upgrade these two oils. Modified rice bran oil, after enzymatic transesterification, oxidative modification, and dephosphorization, not only reduces phosphorus residue but also improves the oil's oxidative stability. Modified perilla seed oil, through epoxidation, amino acid modification, and inclusion treatment, effectively protects its active ingredients and extends its shelf life. The modified oils exhibit better compatibility with other components. Combined with subsequent vacuum stirring and high-pressure homogenization processes, the problems of layering and sedimentation common in traditional compound oils are avoided, ensuring that the product maintains stable quality and flavor during storage and cooking.

[0028] 3. This invention establishes a standardized preparation system covering the entire process from raw material selection to finished product bottling. At the raw material end, key indicators for each oil are strictly controlled, such as tea seed oil acid value ≤0.8mgKOH / g and flaxseed oil peroxide value ≤5mmol / kg, and both undergo four-stage refining. During processing, nitrogen protection and vacuum distillation are employed to reduce oxidative loss of nutrients. Simultaneously, plate and frame filtration, water washing for dephosphorization, and 4μm precision filtration effectively remove enzyme residues, trace impurities, and undissolved particles, reducing the risk of harmful residues. The entire preparation process has clearly defined parameters and controllable operation, ensuring high purity and low impurity levels in the finished oil, meeting food safety production standards and guaranteeing consumer safety.

[0029] 4. The compound edible oil of this invention maintains its health benefits while fully considering the practical needs of cooking applications. After scientific formulation and modification, the product possesses excellent smoke point, fluidity, and heat resistance, making it suitable for various cooking methods such as frying, stir-frying, boiling, and deep-frying, meeting the needs of different scenarios including daily family meals and food processing. Furthermore, the modification and compounding process removes the odor of the original oil, resulting in a milder flavor. It is less likely to produce harmful substances during cooking, and the functional components are evenly dispersed, allowing for better integration with ingredients. This enhances the health value of the food without affecting its taste and flavor, achieving an organic unity between health benefits and practical experience. Detailed Implementation

[0030] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0031] Example 1: Preparation of a multifunctional health-promoting diglyceride compound edible oil. The specific preparation steps are as follows: S1. Place the diglyceride oil, tea seed oil, flaxseed oil, modified rice bran oil, and modified perilla seed oil in a constant temperature environment of 60℃ for 30 minutes and set aside. S2. Take 40 parts of preheated diglyceride oil, 15 parts of modified rice bran oil, 10 parts of modified perilla seed oil, 5 parts of tea seed oil, and 3 parts of flaxseed oil, and add them to a vacuum mixing vessel. Under the conditions of vacuum degree -0.08MPa and temperature 55℃, use intermittent ultrasonication for 10 minutes and 2 minutes of rest, and stir at a speed of 150r / min for 40 minutes at the same time to ensure that the oil components are initially mixed evenly. S3. The pre-mixed oil system is introduced into a high-pressure homogenizer and homogenized twice under the conditions of 20MPa pressure and 55℃ temperature, with each homogenization time being 10min. The homogenized oil is then introduced back into a vacuum mixing tank, and the vacuum degree is kept constant at -0.08MPa and the temperature is kept constant. 0.1 parts of vitamin E, 0.5 parts of phytosterol and 0.05 parts of potassium citrate are slowly added and stirred for another 20min to make the functional components evenly dispersed in the oil system. S4. Heat the mixed oil system to 70℃ and degas it under a vacuum of -0.08MPa for 15 minutes to remove trace bubbles. Then filter it through a plate and frame filter with a filtration accuracy of 4μm to remove tiny impurities and incompletely dissolved particles. Cool the filtered compound edible oil to below 30℃ and fill and seal it in a sterile environment to obtain the multifunctional health-promoting diglyceride compound edible oil product.

[0032] Example 2: Preparation of a multifunctional health-promoting diglyceride compound edible oil. The specific preparation steps are as follows: S1. Place the diglyceride oil, tea seed oil, flaxseed oil, modified rice bran oil, and modified perilla seed oil in a constant temperature environment of 70℃ for 30 minutes and set aside. S2. Take 60 parts of preheated diglyceride oil, 25 parts of modified rice bran oil, 20 parts of modified perilla seed oil, 10 parts of tea seed oil, and 8 parts of flaxseed oil, and add them to a vacuum mixing vessel. Under the conditions of vacuum degree -0.08MPa and temperature 65℃, use intermittent ultrasonication for 10 minutes and 2 minutes of rest, and stir at a speed of 200r / min for 60 minutes at the same time to ensure that the oil components are initially mixed evenly. S3. The preliminarily mixed oil system is introduced into a high-pressure homogenizer and homogenized twice under the conditions of 30MPa pressure and 65℃ temperature, with each homogenization time being 15min. The homogenized oil is then introduced back into a vacuum mixing tank, and the vacuum degree is kept constant at -0.08MPa and the temperature is kept constant. 0.5 parts of vitamin E, 1.5 parts of phytosterol and 0.2 parts of potassium citrate are slowly added and stirred for 30min to make the functional components evenly dispersed in the oil system. S4. Heat the mixed oil system to 75℃ and degas it under a vacuum of -0.08MPa for 20 minutes to remove trace bubbles. Then filter it through a plate and frame filter with a filtration accuracy of 4μm to remove tiny impurities and incompletely dissolved particles. Cool the filtered compound edible oil to below 30℃ and fill and seal it in a sterile environment to obtain the multifunctional health-promoting diglyceride compound edible oil product.

[0033] Example 3: Preparation of a multifunctional health-promoting diglyceride compound edible oil. The specific preparation steps are as follows: S1. Place the diglyceride oil, tea seed oil, flaxseed oil, modified rice bran oil, and modified perilla seed oil in a constant temperature environment of 60-70℃ for 30 minutes and set aside. S2. Take 50 parts of preheated diglyceride oil, 20 parts of modified rice bran oil, 15 parts of modified perilla seed oil, 7 parts of tea seed oil, and 5 parts of flaxseed oil, and add them to a vacuum mixing vessel. Under the conditions of vacuum degree -0.08MPa and temperature 60℃, use intermittent ultrasonication for 10 minutes and 2 minutes of rest, and simultaneously stir at a speed of 175r / min for 50 minutes to ensure that the oil components are initially mixed evenly. S3. The pre-mixed oil system is introduced into a high-pressure homogenizer and homogenized twice under the conditions of 25 MPa pressure and 60℃ temperature, with each homogenization time being 12 min. The homogenized oil is then introduced back into a vacuum mixing vessel, and the vacuum degree is kept constant at -0.08 MPa and the temperature is kept constant. 0.3 parts of vitamin E, 1 part of phytosterol and 0.1 parts of potassium citrate are slowly added and stirred for another 25 min to make the functional components evenly dispersed in the oil system. S4. Heat the mixed oil system to 72°C and degas it under a vacuum of -0.08MPa for 17 minutes to remove trace bubbles. Then filter it through a plate and frame filter with a filtration accuracy of 4μm to remove tiny impurities and incompletely dissolved particles. Cool the filtered compound edible oil to below 30°C and fill and seal it in a sterile environment to obtain the multifunctional health-promoting diglyceride compound edible oil product.

[0034] Example 4: Preparation of modified rice bran oil. The specific preparation steps are as follows: A1. Preheat 100g of rice bran oil to 45℃, add 30g of medium-chain fatty acid glycerides and 15ml of n-hexane, stir and mix evenly to form a homogeneous system; add 2g of *Rhizopus oryzae* lipase, purge with nitrogen for protection, and react at a constant temperature for 8h at a speed of 200r / min; after the reaction is completed, remove *Rhizopus oryzae* lipase by plate and frame filtration, and recover n-hexane by vacuum distillation to obtain the first modified rice bran oil; A2. Heat 100g of first-modified rice bran oil to 55℃, add citric acid to adjust the pH of the system to 3.5; add 5g of chitosan, stir until completely dispersed, then add 0.3g of 30% hydrogen peroxide solution and 0.2g of ascorbic acid, and react for 4 hours under nitrogen protection; after the reaction is completed, adjust the pH to neutral with 10% sodium hydroxide solution, add anhydrous sodium sulfate for dehydration, and filter to obtain second-modified rice bran oil; A3. Mix 100g of the second-modified rice bran oil with 10ml of acetone until homogeneous, heat to 55℃, slowly add 0.2g of polyphosphoric acid, and stir to dissolve; under nitrogen protection, react at a constant temperature for 5h; after the reaction is complete, remove acetone by vacuum distillation; add 10% sodium hydroxide solution to the reaction system to adjust the pH to neutral; then add deionized water for washing, stir for 30min, let stand to separate the layers, and centrifuge to remove the aqueous phase; repeat the water washing twice to ensure that the phosphorus residue is <50mg / kg, and dry the product to constant weight under vacuum of -0.08MPa and temperature of 50℃ to obtain modified rice bran oil.

[0035] Example 5: Preparation of modified rice bran oil. The specific preparation steps are as follows: A1. Preheat 100g of rice bran oil to 50℃, add 40g of medium-chain fatty acid glycerides and 20ml of n-hexane, stir and mix evenly to form a homogeneous system; add 4g of Rhizopus oryzae lipase, purge with nitrogen for protection, and react at a constant temperature for 10h at a speed of 250r / min; after the reaction is completed, remove the Rhizopus oryzae lipase by plate and frame filtration, and recover n-hexane by vacuum distillation to obtain the first modified rice bran oil; A2. Heat 100g of first-modified rice bran oil to 55℃, add citric acid to adjust the pH of the system to 4.0; add 8g of chitosan, stir until completely dispersed, then add 0.5g of 30% hydrogen peroxide solution and 0.4g of ascorbic acid, and react for 4h under nitrogen protection; after the reaction is completed, adjust the pH to neutral with 10% sodium hydroxide solution, add anhydrous sodium sulfate for dehydration, and filter to obtain second-modified rice bran oil; A3. Mix 100g of the second-modified rice bran oil with 15ml of acetone until homogeneous, heat to 60℃, slowly add 0.4g of polyphosphoric acid, and stir to dissolve; under nitrogen protection, react at a constant temperature for 7h; after the reaction is complete, remove acetone by vacuum distillation; add 10% sodium hydroxide solution to the reaction system to adjust the pH to neutral; then add deionized water for washing, stir for 30min, let stand to separate the layers, centrifuge to remove the aqueous phase; repeat the water washing 3 times to ensure phosphorus residue <50mg / kg, and dry the product to constant weight under vacuum of -0.08MPa and temperature of 55℃ to obtain modified rice bran oil.

[0036] Example 6: Preparation of modified perilla seed oil. The specific preparation steps are as follows: B1. Add 100g of perilla seed oil to the reaction vessel, add 0.4g of sulfonated carbon-based solid acid, stir evenly, and cool to 5°C in an ice bath; slowly add a mixture of 6ml of 85% formic acid and 10ml of 30% hydrogen peroxide solution, and after the addition is complete, raise the temperature to 30°C and react for 6h; after the reaction is complete, completely remove the sulfonated carbon-based solid acid by plate and frame filtration, add anhydrous magnesium sulfate for dehydration, filter, and wash twice with saturated sodium chloride solution to obtain the first modified perilla seed oil; B2. Mix 100g of first-modified perilla seed oil with 20ml of deionized water, add sodium carbonate to adjust the pH to 8.5, heat to 75℃, add 5g of lysine and 3g of glycine, stir until completely dissolved, and react at a constant temperature for 8h; after the reaction is completed, adjust the pH to neutral with hydrochloric acid, centrifuge to remove the aqueous phase, and dehydrate under vacuum at 60℃ to obtain second-modified perilla seed oil. B3. Dissolve 10g of β-cyclodextrin in 30ml of anhydrous ethanol-deionized water mixture (1:3 by volume), heat to 50℃, and stir until completely dissolved; add 1g of Tween 80 and 100g of second-modified perilla seed oil, stir at 800r / min for 30min, then cool to 25℃ and continue stirring for 2h to form inclusion complex; after the reaction is complete, refrigerate at 4℃ for 12h, filter and collect the precipitate, and vacuum dry at 45℃ to constant weight to obtain modified perilla seed oil.

[0037] Example 7: Preparation of modified perilla seed oil. The specific preparation steps are as follows: B1. Add 100g of perilla seed oil to the reaction vessel, add 0.6g of sulfonated carbon-based solid acid, stir evenly, and cool to 10℃ in an ice bath; slowly add 8ml of a mixture of 85% formic acid and 15ml of 30% hydrogen peroxide solution, and after the addition is complete, raise the temperature to 35℃ and react for 8h; after the reaction is completed, completely remove the sulfonated carbon-based solid acid by plate and frame filtration, add anhydrous magnesium sulfate for dehydration, filter, and wash 3 times with saturated sodium chloride solution to obtain the first modified perilla seed oil; B2. Mix 100g of first-modified perilla seed oil with 25ml of deionized water, add sodium carbonate to adjust the pH to 9.0, heat to 80℃, add 7g of lysine and 5g of glycine, stir until completely dissolved, and react at a constant temperature for 10h; after the reaction is completed, adjust the pH to neutral with hydrochloric acid, centrifuge to remove the aqueous phase, and dehydrate under vacuum at 65℃ to obtain second-modified perilla seed oil. B3. Dissolve 15g of β-cyclodextrin in 40ml of anhydrous ethanol-deionized water mixture (1:3 by volume), heat to 55℃, and stir until completely dissolved; add 2g of Tween 80 and 100g of second-modified perilla seed oil, stir at 1000r / min for 30min, then cool to 30℃ and continue stirring for 3h to form inclusion complex; after the reaction is complete, refrigerate at 4℃ for 12h, filter and collect the precipitate, and vacuum dry at 50℃ to constant weight to obtain modified perilla seed oil.

[0038] Comparative Example 1: A multifunctional health-promoting diglyceride compound edible oil was prepared. The specific preparation steps are as follows: The remaining steps remain the same, except that the modified rice bran oil prepared in Example 4 used in Example 3 is replaced with unmodified rice bran oil to prepare a multifunctional health-promoting diglyceride compound edible oil.

[0039] Comparative Example 2: A multifunctional health-promoting diglyceride compound edible oil was prepared. The specific preparation steps are as follows: The remaining steps remain unchanged, except that the modified perilla seed oil prepared in Example 7 used in Example 3 is replaced with unmodified perilla seed oil to prepare a multifunctional health-promoting diglyceride compound edible oil.

[0040] Comparative Example 3: A multifunctional health-promoting diglyceride compound edible oil was prepared. The specific preparation steps are as follows: The remaining steps remain unchanged, except that the modified rice bran oil prepared in Example 4 used in Example 3 is replaced with unmodified rice bran oil, and the modified perilla seed oil prepared in Example 7 is replaced with unmodified perilla seed oil, so as to prepare a multifunctional health-promoting diglyceride compound edible oil.

[0041] Performance testing Test Project Test Standards Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Oxidative stability (Schaal oven method, 100℃) GB / T21121-2007 120h 128h 135h 85h 92h 68h Acid value (mgKOH / g) GB5009.229-2025 0.42 0.38 0.35 0.65 0.58 0.72 Peroxide value (mmol / kg) GB5009.227-2023 0.021 0.019 0.017 0.038 0.032 0.045 Phytosterol content (mg / 100g) GB / T25223-2024 1250 1320 1480 860 950 720 Fat deposition inhibition rate (%) Technical Specifications for Inspection and Evaluation of Health Foods (2003 Edition) 38.2 42.5 47.8 21.6 25.3 15.7 Performance test results show that the multifunctional health-promoting diglyceride compound edible oils prepared in Examples 1-3 are superior to those in Comparative Examples 1-3 in all key indicators: oxidative stability (Schaal oven method, 100℃) reaches 120-135h, significantly higher than the 68-92h of the comparative examples; phytosterol content (1250-1480mg / 100g) is also higher than the comparative examples; acid value (0.35-0.42mgKOH / g) and peroxide value (0.017-0.021mmol / kg) are both lower than the comparative examples, and the fat deposition inhibition rate reaches 38.2%-47.8%, far exceeding the 15.7%-25.3% of the comparative examples. This indicates that the combination of modified rice bran oil, perilla seed oil and scientific compounding process can effectively improve the stability of the product, reduce the content of harmful indicators, and enhance health benefits.

[0042] The above description is merely an example and illustration of the present invention. Those skilled in the art can make various modifications or additions to the specific embodiments described or use similar methods to replace them, as long as they do not deviate from the invention or exceed the scope defined in the claims, they should all fall within the protection scope of the present invention.

Claims

1. A multifunctional health-promoting diglyceride compound edible oil, characterized in that: It contains the following ingredients by weight: 40-60 parts diglyceride oil, 15-25 parts modified rice bran oil, 10-20 parts modified perilla seed oil, 5-10 parts tea seed oil, 3-8 parts flaxseed oil, 0.1-0.5 parts vitamin E, 0.5-1.5 parts phytosterols, and 0.05-0.2 parts potassium citrate.

2. The multifunctional health-promoting diglyceride compound edible oil according to claim 1, characterized in that: The diglyceride oil has a diglyceride content of ≥90% and is prepared from plant-derived oils via enzymatic transesterification. The plant-derived oils are selected from one or more of soybean oil, rapeseed oil, and peanut oil. The lipase used in the enzymatic transesterification is immobilized Candida lipase, and the reaction temperature is controlled at 40-45℃ for 6-8 hours.

3. The multifunctional health-promoting diglyceride compound edible oil according to claim 1, characterized in that: The tea seed oil has an unsaturated fatty acid content of ≥92%, of which oleic acid content is 65-75% and linoleic acid content is 10-15%, with an acid value of ≤0.8mgKOH / g; the flaxseed oil has an α-linolenic acid content of ≥55% and a peroxide value of ≤5mmol / kg, and both have undergone four-stage refining processes: degumming, deacidification, decolorization, and deodorization.

4. The multifunctional health-promoting diglyceride compound edible oil according to claim 1, characterized in that: The modified rice bran oil is prepared using the following specific steps: A1. Preheat rice bran oil to 45-50℃, add medium-chain fatty acid glycerides and n-hexane, stir and mix evenly to form a homogeneous system; add 2-4g of *Rhizopus oryzae* lipase, purge with nitrogen for protection, and react at a constant temperature for 8-10h at a rotation speed of 200-250r / min; after the reaction is completed, remove *Rhizopus oryzae* lipase by plate and frame filtration, and recover n-hexane by vacuum distillation to obtain the first modified rice bran oil; A2. The first modified rice bran oil was heated to 55℃, and citric acid was added to adjust the pH of the system to 3.5-4.

0. Chitosan was added and stirred until completely dispersed. Then, 30% hydrogen peroxide solution and ascorbic acid were added, and the reaction was carried out under nitrogen protection for 4 hours. After the reaction was completed, the pH was adjusted to neutral with 10% sodium hydroxide solution, anhydrous sodium sulfate was added for dehydration, and the mixture was filtered to obtain the second modified rice bran oil. A3. Mix the second modified rice bran oil with acetone evenly, heat to 55-60℃, slowly add polyphosphoric acid, and stir to dissolve; under nitrogen protection, react at a constant temperature for 5-7 hours; after the reaction, remove acetone by vacuum distillation; add 10% sodium hydroxide solution to the reaction system to adjust the pH to neutral; then add deionized water for washing, stir for 30 minutes, let stand to separate the layers, and centrifuge to remove the aqueous phase; repeat the water washing 2-3 times to ensure that the phosphorus residue is <50mg / kg, and dry the product to constant weight under vacuum of -0.08MPa and temperature of 50-55℃ to obtain modified rice bran oil.

5. The multifunctional health-promoting diglyceride compound edible oil according to claim 4, characterized in that: The ratio of rice bran oil, medium-chain fatty acid glycerides, n-hexane, and Rhizopus tamariscina lipase in A1 is 100g: 30-40g: 15-20ml: 2-4g; The ratio of the first modified rice bran oil, chitosan, hydrogen peroxide solution, and ascorbic acid in A2 is 100g: 5-8g: 0.3-0.5g: 0.2-0.4g; The ratio of the second modified rice bran oil, acetone, and polyphosphoric acid in A3 is 100g: 10-15ml: 0.2-0.4g.

6. The multifunctional health-promoting diglyceride compound edible oil according to claim 1, characterized in that: The modified perilla seed oil is prepared using the following specific steps: B1. Add perilla seed oil to a reaction vessel, add sulfonated carbon-based solid acid, stir evenly, and cool in an ice bath to 5-10℃; slowly add a mixture of 85% formic acid and 30% hydrogen peroxide solution, and after the addition is complete, raise the temperature to 30-35℃ and react for 6-8 hours; after the reaction is complete, use plate and frame filtration to completely remove sulfonated carbon-based solid acid, add anhydrous magnesium sulfate to dehydrate, filter, and wash 2-3 times with saturated sodium chloride solution to obtain the first modified perilla seed oil; B2. Mix the first-modified perilla seed oil with deionized water, add sodium carbonate to adjust the pH to 8.5-9.0, heat to 75-80℃, add lysine and glycine, stir until completely dissolved, and react at a constant temperature for 8-10 hours; after the reaction is completed, adjust the pH to neutral with hydrochloric acid, centrifuge to remove the aqueous phase, and dehydrate under vacuum at 60-65℃ to obtain the second-modified perilla seed oil. B3. Dissolve β-cyclodextrin in an anhydrous ethanol-deionized water mixture at a volume ratio of 1:3, heat to 50-55℃, and stir until completely dissolved; add Tween 80 and the second modified perilla seed oil, stir at high speed of 800-1000 r / min for 30 min, then cool to 25-30℃ and continue stirring for 2-3 h to form an inclusion complex; after the reaction is complete, refrigerate at 4℃ for 12 h, filter and collect the precipitate, and vacuum dry at 45-50℃ to constant weight to obtain modified perilla seed oil.

7. The multifunctional health-promoting diglyceride compound edible oil according to claim 6, characterized in that: The ratio of perilla seed oil, sulfonated carbon-based solid acid, formic acid, and hydrogen peroxide solution in B1 is 100g: 0.4-0.6g: 6-8ml: 10-15ml; The ratio of the first modified perilla seed oil, deionized water, lysine, and glycine in B2 is 100g: 20-25ml: 5-7g: 3-5g; The ratio of β-cyclodextrin, anhydrous ethanol-deionized water mixture, Tween 80, and second-modified perilla seed oil in B3 is 10-15g: 30-40ml: 1-2g: 100g.

8. The multifunctional health-promoting diglyceride compound edible oil according to any one of claims 1-7, characterized in that: All the raw materials mentioned are food grade.

9. A method for preparing a multifunctional health-promoting diglyceride compound edible oil, characterized in that: Specifically, it includes the following steps: S1. Place the diglyceride oil, tea seed oil, flaxseed oil, modified rice bran oil, and modified perilla seed oil in a constant temperature environment of 60-70℃ for 30 minutes and set aside. S2. Take 40-60 parts of preheated diglyceride oil, 15-25 parts of modified rice bran oil, 10-20 parts of modified perilla seed oil, 5-10 parts of tea seed oil, and 3-8 parts of flaxseed oil, and add them to a vacuum mixing vessel. Under the conditions of vacuum degree -0.08MPa and temperature 55-65℃, use intermittent ultrasonication for 10 minutes and 2 minutes of rest, and simultaneously stir at a speed of 150-200r / min for 40-60 minutes to ensure that the oil components are initially mixed evenly. S3. The preliminarily mixed oil system is introduced into a high-pressure homogenizer and homogenized twice under the conditions of 20-30MPa pressure and 55-65℃ temperature, with each homogenization time being 10-15min. The homogenized oil is then introduced back into a vacuum mixing tank, maintaining a vacuum degree of -0.08MPa and a temperature of 55-65℃. 0.1-0.5 parts of vitamin E, 0.5-1.5 parts of phytosterols, and 0.05-0.2 parts of potassium citrate are slowly added, and stirring is continued for 20-30min to ensure that the functional components are evenly dispersed in the oil system. S4. Heat the mixed oil system to 70-75℃ and degas it under a vacuum of -0.08MPa for 15-20 minutes to remove trace bubbles. Then filter it through a plate and frame filter with a filtration accuracy of 4μm to remove tiny impurities and incompletely dissolved particles. Cool the filtered compound edible oil to below 30℃ and fill and seal it in a sterile environment to obtain the multifunctional health-promoting diglyceride compound edible oil product.